摘要
蛋白-多糖乳液凝胶作为活性物的包载体系,具有载量高、生物相容性高、稳定性好等优点。该文以螺旋藻分离蛋白(Spirulina protein isolate,SPI)和透明质酸(hyaluronic acid,HA)为乳化剂和凝胶基质,制备了不同油相体积分数的SPI乳液、SPI-HA乳液和乳液凝胶,表征了乳液的微观结构和粒径,分析了不同油相体积分数对乳液凝胶形成的影响,并探究了乳液凝胶对β-胡萝卜素的高温保护效果。结果表明,SPI乳液随着HA的引入,乳液粒径明显降低;乳液凝胶结构则随着油相体积分数的增加越来越致密;当油相体积分数为60%时,乳液凝胶的屈服应力、储能模量以及表观黏度均高于SPI乳液和SPI-HA乳液;乳液凝胶对70℃,8 h下β-胡萝卜素的保留率高达(78.83±2.75)%。综上所述,SPI-HA乳液凝胶在食品领域中具有良好的应用前景。
Protein-polysaccharide emulsion hydrogel,as an encapsulation system of active substances,has the advantages of high loading capacity,biocompatibility and stability.In this work,Spirulina protein isolate(SPI)and hyaluronic acid(HA)were used as emulsifier and gel matrix to prepare SPI emulsions,SPI-HA emulsions,and emulsion hydrogels with various oil phase volume fractions.The microstructure and droplet sizes of the emulsions were characterized.The effect of oil phase volume fractions on the formation of emulsion hydrogel was analyzed,and the protective effect of emulsion hydrogel onβ-carotene under high temperature was studied.The results showed that the droplet sizes of SPI emulsion decreased obviously with the introduction of HA.The structure of emulsion hydrogel became much denser with the increase of oil phase volume fraction.When the oil phase volume fraction was 60%,the yield stress,storage modulus and apparent viscosity of emulsion hydrogel were higher than those of SPI emulsion and SPI-HA emulsion.The retention rate ofβ-carotene after storage at 70℃and 8 h was as high as(78.83±2.75)%.In summary,SPI-HA emulsion hydrogels had good application in the field of food.
作者
陈林倩
李云兴
毛燚
邱筱媛
杨成
孙亚娟
CHEN Linqian;LI Yunxing;MAO Yi;QIU Xiaoyuan;YANG Cheng;SUN Yajuan(Key Laboratory of Synthetic and Biological Colloids,Ministry of Education,School of Chemical and Material Engineering,Jiangnan University,Wuxi 214122,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2024年第12期39-45,共7页
Food and Fermentation Industries
基金
国家自然科学基金项目(22272064)。
